Category Archives: Porterhouse

Brooklyn Chophouse

Brooklyn Chophouse overall score: 81

From the crew that brought you Jade Sixty comes Brooklyn Chophouse, located in FiDi (not Brooklyn) and executing a very similar, if not the same, menu as Jade Sixty (Asian starters and entrees, fusion items, and good old American style chops).

Flavor: 6

We had the dry-aged (50-60 days) porterhouse for two.

This had minor dry aged flavor along the edges of some pieces. It was slightly overcooked from medium rare in some parts, but none of that stopped me from devouring it – and the temperature issue is somewhat expected with such a thick cut (2″ at least). The crust was excellent, as you can see.

Choice of Cuts & Quality Available: 8

You have a nice range of steakhouse selections here, all dry-aged and prime from Pat LaFrieda’s operation.

Portion Size & Plating: 8

Portions are on par with steakhouse country in midtown and other places downtown. There are some bargains to look out for, which I will get into below.

Price: 8

We had a comped meal here in exchange for posting pics on Instagram, but the pricing is fair for what you are getting. Think of this place like any other steakhouse, but with some nice Asian items to boot. Speaking of, the $55 Peking Duck is a great deal (more on that below).

Bar: 9

I really loved the bar and lounge area here. They’re also mixing up some great cocktails, like the smoked boulevardier:

The Brooklyn old fashioned is killer too:

Specials and Other Meats: 9

There are lots of other items in terms of specials and other meats. But the main non-beef dish to look for here is the Peking duck. Here is a video of the slicing and presentation:

Make sure you take the remainder of that 7lb duck carcass home and make soup with it. One of the best Peking duck dishes I’ve had, ever. Awesome deal for just $55.

Apps, Sides & Desserts: 7

We tried a bunch of stuff here. Let me get right down to it.

Bacon – nice sweet maple flavor to it.

Pastrami dumplings – these are fun and delicious.

French onion soup dumplings – the skin was a bit too thick on these, and the filling was overly cheesy in some, and overly oniony in others. I think they can benefit from a more even distribution into each sack.

Bacon cheeseburger shumai – absolutely awesome. Get these! I can easily put down three orders of these without batting an eye.

Chocolate cake – dry and we weren’t fans of the frosting.  A bit greasy, like they used shortening rather than buttercream.

The apple wontons were fun though. Mine didn’t have too much apple inside, but I just filled them with the vanilla ice cream instead.

Seafood Selection: 8

There’s a lot of great seafood on the menu, as you might expect from an Asian themed place. I didn’t try any but my next visit will be to try the salt and pepper lobster dish.

Service: 9

Really friendly and knowledgeable staff, timely with everything.

Ambiance: 9

They nailed the ambiance here. It has a great vibe inside, especially the lounge and bar area. The elevated main dining room and private dining spaces are elegant but not stuffy.

BROOKLYN CHOPHOUSE
150 Nassau St
New York, NY 10038

Royal 35 Steakhouse

Royal 35 Steakhouse overall score: 81

My wife and I came here with another couple. We got to try a good amount of stuff, so let me get right to it.

Flavor: 8

We had both the porterhouse and the rib eye. Both came in at about 8/10 for flavor.

Both were cooked to my liking of medium rare with a good crust.

Choice of Cuts & Quality Available: 8

All of the standard steakhouse cuts are available here. They are all dry aged on site, and prime.

Portion Size & Plating: 8

Portions are good, and on par with all the other major steakhouses in the area. For the price, you get a good value here.

Price: 8

Pricing is average for the area, with some good values here and there in terms of portion size and quality. You won’t feel like you got banged out.

Bar: 7

The bar is a small stretch near the front of the restaurant, separated from the lounge area and the main dining room. They make a nice martini.

Specials and Other Meats: 8

There were definitely some specials that the waiter read to us, but we were set on what we wanted from the main menu, so we didn’t pay too much attention. By way of alternative meats, they offer veal and lamb.

Apps, Sides & Desserts: 8

We started with the bacon, half a strip each:

Here I am cutting it with an awesome new knife that I will tell you about soon:

 

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Next was the crab cake. This was killer! Easily one of my favorites in the city. Go get this!

We also tried the baked clams. These had a bit too much breading, so they ate a bit dry. Otherwise nice flavors.

There was also this nice wedge salad. Simple and delicious.

For dessert we had the butter cake. I had high hopes, considering this is my favorite dessert at Del Frisco’s, but here it was a bit too dry.

Seafood Selection: 7

There’s a lot to choose from by way of seafood entrees, but since I only tried the clams so far, I can’t really opine other than on those.

Service: 10

Impeccable. The staff here is amazing all the way from top to bottom, front to back. That’s the way it should be.

Ambiance: 9

I really loved the decor and set up here. They made the most of what would otherwise be a challenging space. There are some awesome booth tables on the way leading back to the main dining room, and the main dining room has super high ceilings with elegant wallpaper and wood trim. Very nice.

ROYAL 35 STEAKHOUSE
1 East 35th St
New York, NY 10016

Ristorante Morini

This was my fourth and final stop on the Michael White restaurant tour (not including Marea). This was a pretty big meal, so I’ll just get down to it and list everything we tried.

Chicken & Eggplant Meatballs

I admit I didn’t have high hopes for this, but it ended up being my favorite item of the night. So tasty. Really nice.

Scallop Crudo

Beautiful and light.

Carpaccio

The goat cheese on this was a nice touch.

We tried four different pasta dishes:

Tortelli

This was a squid ink dough stuffed with lobster meat inside, and garnished with cuttlefish. Using seafood is a great way to make a ravioli style dish a bit lighter. Really nice.

Garganelli

Braised lamb neck, sheep’s milk ricotta and broccoli rabe. A really hearty and flavorful pasta.

Tagliatelle

This was served with their classic Bolognese ragu, packed with delicious morsels of meat.

Fusilli

This was my favorite pasta of the night. Perfertly cooked al dente pasta with a delicious pork shoulder ragu and melted pecorino.

Lamb Chops

These had a grassy flavored green crust on the outside that gave the lamb a delicate earthy flavor.

Veal Milanese

The crispy prosciutto on top of the dressed greens here was killer, and it was the perfect way to introduce a little salt into the dish.

Porterhouse Florentine

This was cooked to a perfect medium rare. I love the charred lemon preparation here, and that filet side was super tender. 7/10.

We also tried two sides:

Mushrooms & Spinach

I loved that medley of wild mushrooms.

And of course, we also tried the White Label Burger from this location. Here, it is topped with fontina cheese, bacon, pepperoncini peppers and a tomato marmalade.

RISTORANTE MORINI
1167 Madison Ave
New York, NY 10028

Gene & Georgetti

Gene & Georgetti overall score: 77

Another old timey Chicago joint that my wife and I hit on our trip was Gene & Georgetti.

This Italian place has been slinging food since 1941 with steak as their specialty.

The air conditioning was indeed comfortable, as the front of the menu suggests. In any case, we did a somewhat smaller meal here, as we were still a bit full from lunch and I knew I wanted to get another Italian beef sandwich later that night.

Flavor: 6

We shared the smaller cut porterhouse, which is generally meant for one. I think it was 24oz.

It was cooked nicely to medium rare throughout, and it was tender. Every bit of it was devoured. The down side was that it didn’t have a great char on it, and the flavor was a little weak, though it was indeed properly seasoned. There is certainly potential here.

Choice of Cuts & Quality Available: 8

This place covers the four steakhouse basics and then some, with different sizing of each. Most of the beef is wet-aged, with the exception of the tomahawk special.

Portion Size & Plating: 8

Portions are good here. No complaints whatsoever. I think the plating is typical of old time steak joints: a semi-fancy plate with the item plated neatly in the center.  No fluffy bullshit; I respect that.

Price: 8

At this point I was starting to get used to Chicago steakhouse pricing. The marked up items are generally the dry-aged stuff or the specials. The single cut porterhouse came in at about $55, which is closer to NYC pricing, but it did come with a soup or salad as well as a potato. Not too bad.

Bar: 7

The bar here is a mid-century modern stretch at which I would be happy to sit and have a drink.

There’s a great plaque on the wall at the bar with an excellent quote:

And as for the drinks themselves, they’re nicely mixed. I had a negroni since this is an Italian steakhouse. It was delicious.

Specials and Other Meats: 8

They had a few items on special. Let me grab the menu for you:

Maybe we should have tried that tomahawk.

Apps, Sides & Desserts: 7

Aside from dessert, we really only tried the soup, salad and potato that came with our entrees. They had a shrimp appetizer that sounded like scampi that seemed interesting to me. Next time.

Nothing too impressive here, but all of it reminded me of what my mom used to make at home when I was growing up. Just not quite as good. Their “Garbage Salad” sounded way more appealing, and we should have ordered that instead. It has all sorts of meats and cheeses in it, which would have been exactly like my mom’s. The potatoes were just under-seasoned and under-crisped. Mom’s are better than these too.

Dessert was great, and it was a much appreciated gift on the house.

That’s pistachio, coconut, chocolate and strawberry ice cream. Keeping it simple! I like it.

Seafood Selection: 8

There are a bunch of seafood entrees here, but we decided to try a seafood pasta for our second main course. A classic: linguini with white clam sauce.

This was great. Not only was there an abundance of clams in the shell, but the sauce was also made with minced clams as well. Very flavorful, with perfectly cooked pasta.

Service: 10

Top notch service here. Attention to detail, nice staff, and they pay attention to what you write on your OpenTable reservations. I was also a huge fan of their bread sticks.

Ambiance: 7

I love the old feel to this place, but I think it might be time for an update. The original touches and details can definitely remain, but maybe some spit shining can happen. I wish I was able to check out the upstairs, but it seemed like there was a private event going on up there. The two dining rooms downstairs were nice though.

GENE & GEORGETTI
500 N Franklin St
Chicago, IL 60654

Char House

Char House overall score: 74

Char House is a new Chinese style steakhouse on Mott Street in Chinatown. I tried a nice variety of stuff here, so I think I got a good sense of the restaurant’s capabilities. Check it out:

Flavor: 8

Wagyu Sirloin: 8/10

This baby had a nice char on the outside, it was well seasoned and was perfectly cooked to medium rare inside. The cut itself was a little chewy, but for the price this wasn’t too bad.

Porterhouse: 7/10

This lacked a little seasoning, and didn’t have too great of a char. It did pack some nice dry-aged flavor though. Another miss here was that the filet side was overcooked.

Frenched Rib Eye: 8/10

This had a nice sized cap that packed a good amount of dry aged flavor. The steak had a nice char and it was pretty much cooked correctly – perhaps a bit on the rare side.

Choice of Cuts & Quality Available: 9

The beef here comes from DeBragga, so you know you’re getting good quality. Char House does some additional aging in-house as well, and they develop some really nice flavors. As far as cuts go, they offer two large format rib eyes, a single cut rib eye, a strip, a porterhouse, the wagyu sirloin and a filet. That’s an impressive selection for a small steak joint.

Portion Size & Plating: 8

Portions here are pretty good. The large format cuts that I tried clocked in at 36oz each. Each were meaty enough to feed two, although the filet side of the porterhouse was a bit on the small size. Sized and apps were nicely portioned.

Price: 8

The porterhouse and rib eye came out to $114 each (they charge by the ounce), which was a fair price, though a bit high compared to other small mom and pop style steakhouses. One item that stuck out as a bit pricey was the XO shrimp ($14 for three shrimp).

Bar: 3

This joint doesn’t have a bar. They offer some wine and sake selections, and I think some loose beer selections on ice in the front near the host station, but there are no seats at that area (which looks like a bar). I was hoping for some interesting Asian inspired cocktails. Oh well. Maybe in time they will build the bar out.

Specials and Other Meats: 7

I don’t recall our waiter or the host telling us about any specials, but they do offer roast chicken and pork ribs. I was hoping for some duck, being this is a Chinese joint, but no luck.

Apps, Sides & Desserts: 8

Crab Cake

I really enjoyed this. It was reminiscent of the classic Chinese shrimp toast dish, only with crab instead.

XO Shrimp

These were nicely cooked and prepared, but I feel like $14 is too much for just three shrimp.

7 Spice Corn Brulee

This was really tasty. Creamy corn pudding, in a sense, with a great spice profile.

Sweet Soy Glaze Bacon

This was nice as well. Not in my top five, but definitely something I would order again if I came back. It had good sweetness to balance the savory.

Sesame Mashed Potatoes

This was a nice take on mashed potatoes. The toasted sesame flavors definitely bring you into the wheelhouse of Asian flavors.

Skillet Brownie a la Mode

This was a nice dessert. Not too sweet, as the chocolate was nicely balanced with dark bittersweet as well as melty milk chocolate.

Seafood Selection: 8

There’s a whole fish as well as “Lobster Dynamite” on the menu here for entrees. Again I was hoping to see a bit more variety from a Chinatown steak joint, but I bet that whole fish is great. I’d like to try that if I go back.

Service: 7

The service was awkward. It was a Friday night at 7pm, and the restaurant was only half full at best, so I would have expected a bit more “on top of things” service. There seemed to just be one waiter, and the hostess ended up being our server for half of the meal. It also took a while to get the check, but everyone was super friendly and hospitable, and they even threw in some complimentary apps and sides. No bad attitudes or anything like that – very nice people, and everything on the menu was explained to us perfectly.

One thing to note here is the awesome bread basket. It comes with a variety of chips: sweet potato, taro, shrimp and regular potato. I particularly liked the inclusion of the shrimp chips. And the bread was super hot and fresh. Lovely.

Ambiance: 8

They did a great job with the space here. It feels both like a steakhouse and like a downtown Chinese restaurant. The music selection was a chill mix of electronic lounge type music and hip hop, and the lighting wasn’t too dim, but wasn’t too bright either.

CHAR HOUSE
43 Mott St
New York, NY 10013

Four Cuts Steakhouse

Four Cuts overall score: 82

My wife and I came here for a quick meal and to take photos for Instagram.

Flavor: 8

The porterhouse was a 7/10. It was cooked nicely to medium rare, but it lacked a bit of seasoning and dry-aged flavor. The strip side had a bit of a chew to it, but still pretty good. The filet side was perfect!

The “sauce” we ordered on the side was the “cherry peppers and onions” selection, which I knew in advance wouldn’t be an actual “sauce” as listed on the menu.

Four Cuts Steakhouse is owned by the same folks as Tudor City Steakhouse, and I recall that I enjoyed the cherry peppers and onions there (it, too, wasn’t a sauce, but, rather, a toping or a side item). I dig it. And these are perfect to use for leftover steak and eggs the next morning.

We also tried the filet “oscar” style.

This was a 9/10.

The lobster meat and hollandaise really worked nicely together with the steak, which was perfectly cooked to medium rare.

I highly recommend that filet, and I’m looking forward to trying more cuts the next time I visit.

Choice of Cuts & Quality Available: 8

You can see here on the menu that all “four cuts” are represented (not counting the lamb chops):

However, they also offer specials like the filet “oscar,” and this tomahawk that I unfortunately didn’t get to try:

It looked and smelled delicious! The meats hail from Masters, and are all dry-aged for 28 days.

Portion Size & Plating: 8

Portions are large here, and plating is pretty standard in the steakhouse style. Elegant and simple.

Price: 9

The prices here are all very fair. In fact some are a huge bargain considering what neighboring steak joints are charging, much like their sister restaurant, Tudor City Steakhouse.

Bar: 7

There’s a cozy little stretch of bar that was seeing a fair amount of action on a Friday evening. I liked this little guy sitting on there:

Drinks are pretty good too.

First they brought out a vodka martini by mistake, but they knew before I did (I hadn’t sipped it yet). They just brought out a gin martini and told me to keep the vodka one too. Bonus!

Specials and Other Meats: 8

There are definitely some steak items that aren’t listed on the menu. The tomahawk steak and filet “oscar” style that I mentioned above, for example. Make sure you ask what they have. By way of alternative meats, you can go with either lamb or chicken.

Apps, Sides & Desserts: 8

The crab cake was meaty!

The star of the apps were the oysters Rockefeller and the clams casino. These usually come six to an order, but the chef did us a solid and gave us three of each so we could try both preparations.

I also really liked the tuna tartare. Big portion, clean and fresh taste, and simply executed.

Sautéed asparagus with garlic:

Hash brown potatoes:

Sautéed spinach with garlic:

For dessert, my wife liked the raspberry cheesecake best of the two:

But I liked the raspberry creme brûlée. This was a unique take.

Seafood Selection: 8

There’s branzino, salmon and tuna on the menu for you non-carnivorous losers out there. But based on the quality of the baked shellfish apps, I would say you’re in very good hands ordering a seafood entree here.

Service: 10

Tony is incredible, and the wait staff is top notch. You really are treated like royalty here. My favorite service aspect of the meal at Four Cuts was the table bread. It comes with a really tasty garlic, olives, capers and tomato oil spread that will blow you away. It’s almost like a “bagna cauda,” but I’m not sure if there are anchovies involved.

Ambiance: 8

This little “mom and pop” steak joint exudes a cozy yet elegant atmosphere that really makes great use of the space. It felt like the right balance between a traditional steakhouse and a local neighborhood joint. Go give it a shot. There’s even free garage parking for four hours right around the corner on 58th Street.

FOUR CUTS STEAKHOUSE
1076 1st Avenue
New York, NY 10022

Harry’s

Harry’s overall score:  86

I came in to Harry’s for lunch on a weekend with my wife and parents. Here’s how it went down:

Flavor: 8

I went with the standard bone-in rib eye.

It comes out pre-sliced, so don’t give me shit. It was pretty good. I’ve had better, and I’ve certainly had worse. 8/10. I think it just needed a better crust, a bit more seasoning and more punch of dry-aged flavor.

My mom hit the boneless cajun rib eye.

She wen’t to work on this before I had a chance to shoot it. But I did try it, and it was unique. Unlike the other cajun rib eyes in town, there was no hint of cumin on this. But it did taste like pepper and other earthy spices. Pretty good. 8/10.

My dad had the filet mignon.

He crushed it before I had a chance to try it, but he said he liked it.

The Kobe burger is likely not made with real Kobe beef, but I’ll bite. Actually my wife bit, and I had half.

It was cooked nicely, and all the toppings were good (pickles and caramelized onions), however, the bun fell apart in my hands on the first bite. I had to fork and knife the rest. Here’s a shot of the beauty before the bun went to shit.

It comes with fries. These were pretty good, but could have used a bit more crisp:

Second trip – porterhouse – also an 8/10.

Choice of Cuts & Quality Available: 9

I was here for brunch on a weekend, and the menu was still ample in terms of steak cuts. I was impressed with the variety.

Portion Size & Plating: 8

Portions are large and plating is a step above the average nondescript steakhouse style. I liked the metal cooking plates on which the rib eyes were served.

Price: 8

Here’s a look at our William:

There are some pricey items but some great bargains as well.

Bar: 10

This is one of the most beautiful and inviting bars I’ve ever seen.

I almost wish I lived or worked downtown just so I could have an excuse to come here more often.

There’s even some great lounge seating off the bar in a semi-secluded room. Lovely. Also, the cocktails were insanely good.

Pictured here is the Old Mr. Johnson, which is easily in my top five for “Old Fashioned” or “Manhattan”-like cocktail renderings. And you’ve gotta love that H that they branded into the perfectly clear ice cube. It’s not a mold – it’s a hot brand.

Specials and Other Meats: 8

There were some specials read to us, though I don’t remember what they were. But the fact that they were not on a strict “brunch menu selections only” policy on the weekend is a good sign.

Apps, Sides & Desserts: 8

We had a few things from this category. First, the tempura onion rings.

These didn’t strike me as having a typical tempura batter texture. They were a bit heavy in terms of the fry, and the onions inside were thick (but cooked through at least). The unique thing about these is that they almost tasted like curry or turmeric.

I already mentioned the fries above in the flavor section for the burger, so I won’t re-discuss them here. What I will discuss, however, is the insane house smoked Canadian bacon appetizer.

Yeah. That’s an entire pork chop that they like to call a side of bacon at Harry’s, for just $18. Get it. As your entree. It was the best item of the meal! That’s apple sauce on the side.

Awesome steak tartare.

We had some desserts as well. In particular, I liked the lemon meringue pie the best.

Not as good as some places, but up there for sure. The warm skillet cookie was a bit too sweet, so get this only if you plan to share it.

Seafood Selection: 8

I didn’t even bother to fucking look. Maybe next time I’ll hit some shellfish from the dinner menu.

Service: 9

Our waiter was good, but he had a shift change or a break right in the middle of our service. The new waiter had to kind of figure out what the fuck was happening, and I felt bad for him. Overall, great service though. My cocktail glass had a big chip on the rim, which was crazy sharp. I was surprised they didn’t catch it on the way out to me, but they fixed me a new drink quickly when I told them. Table bread was warm and nice as well.

Ambiance: 10

Simply amazing decor here. Truly gorgeous from top to bottom.

I actually wish I had taken more photos of the decor. They really did a great job with the space.

HARRY’S
1 Hanover Square
New York, NY 10004

The Lobster Club

The Lobster Club is the newest venture by Major Food Group (The Grill, Parm, Carbone, The Pool, etc). What attracted me to this joint was their chili oil-, cumin- and Szechuan peppercorn- spiced tomahawk rib eye. You may recall my Szechuan strip steak recipe, where I used a similar flavor profile. Let me just admit up front that mine wasn’t as good as theirs, despite mine looking prettier and my crispy rice being fantastic.

Anyway, let me get to the meal already.

I started at the bar with a great cocktail called the Umeshu Highball: Japanese whisky, aged umeshu and sparkling water.

At the table, my wife had the Jasmine Blossom: Bourbon, plum sake, plum eau-de-vie and sherry. Garnished with a big slice of fresh ginger.

At dessert, we shared the Banana Goto: Japanese whisky, espresso, cacao and banana whipped cream. This went perfectly with our dessert, as you will see later.

The cocktails were all awesome, and I would definitely come back for a drink at the bar, for sure.

Our first course was sushi. This is an entree but we shared it as an appetizer. At $68 this is pretty hefty, but the quality was indeed top notch.

We shared the Sansho Octopus dish next. This was pricey at $28 for a single large tentacle, but it was pretty tasty, and served with some Asian style pickled radish and cucumber slices, as well as what reminded me of a chimichurri sauce on top.

Before the steak came out, they brought out this cool platter of sauces for the steak. None of them were really necessary, given the richness of the steak and the aggressiveness of the flavors, but a few of them went well. Namely, the confit garlic and the chili sauce.

The steak itself was a haymaker knockout punch of flavor. This shit is aggressive, spicy and there’s a LOT of it. You should take my 10/10 score of this with a warning: I happen to LOVE these flavors. The steak reminded me of the tingly beef noodles or the spicy cumin lamb noodles at Xian Famous. That is not everyone’s cup of tea! If you just want dry-aged beef, then go with the porterhouse here. This baby is minimally aged and it packs a wallop of interesting flavor.

The quality was great. Very tender, great cap size, edible fat. It was also cooked perfectly. If you want unique, then go for it. It’s $195 for 46oz (including the bone), and, as I said, it’s aggressively spiced. You may want to split it with three others rather than two just to give your taste buds a break.

The steak also comes with a pair of sides: blistered shishito peppers and grilled king mushrooms (my favorite kind). These were both excellent.

For dessert, we shared the Japanese Iced Coffee Kakigori. This is essentially coffee and cream flavored shave ice. A mountain of it, at that. It paired perfectly with the third cocktail I mentioned up top.

Overall this was a really good meal, but it was expensive. I probably wouldn’t go back, but I’m glad I did go. I needed to try that steak!

I came back here a second time to try the Szechuan steak again with some friends who convinced me that I should have it a second time. This time is was a bit tough. 7/10.

We also tried their porterhouse.

This, too, is pricey at $185. What I didn’t realize is that the flavor is that of sesame, in keeping with the asian theme here.

 

The flavors were nice, but again there was a texture problem. When you are paying this much for steak, they need to be perfect. 7/10.

THE LOBSTER CLUB
98 E. 53rd St
New York, NY 10022

Ben & Jacks Steakhouse (44th Street)

Ben & Jacks (44th Street) overall score: 90

I’ve been a big fan of Ben & Jack’s for a few years now, after several delicious visits to the location down in the Flatiron area. They recently re-opened their East 44th Street location, so I went in to give it a try with another food blogger pal of mine. Chef Admir wouldn’t let us order for two. Instead he fed us enough food for five. Check it out below:

Flavor: 8

Porterhouse: 7

This baby was cooked perfectly. It had a great char on one side, and it was cooked to a nice pink throughout.

Cajun Rib Eye: 9

What a great crust on this baby. And I could really taste the dry-aged flavor coming through. The cajun spice treatment didn’t overwhelm it at all.

Prime Rib: 9

This prime rib was definitely roasted to perfection, and since it was dry-aged, the flavor was extra intense and delicious.

As you can see, however, it almost looks as if the meat hit a hot surface to get an additional sear or cook on the cut.

Perhaps it was sliced on a hot surface, or it was a cut that was exposed on one side while roasting. Either way, it was delicious and worthy of your attention.

Choice of Cuts & Quality Available: 9

This place uses Master Purveyors to supply the beef, and Chef Admir dry-aged everything in-house in a custom aging room. Everything is prime, and really friggin’ good. There’s a huge variety of cuts here, running the gamut on all the standard cuts and then some.

Portion Size & Plating: 9

Portions here are good here. The plating is basic yet rustic and elegant on the steak and sides, but with the apps you will get some very beautiful looking platess.

Price: 10

This place charges average to below average prices, which is great given the midtown location and the fact that the steaks are delicious.

Bar: 9

Great big marble bar with lots of light coming in from the nearby wall of windows. They mix a nice martini too. I’d definitely hang out here and chow down on a burger or something before ordering a steak.

Specials and Other Meats: 9

I didn’t poke around too much into the specials and other meats sections of the menu, but there is good representation here. One thing I will mention is their happy hour burger special. For just $13.95 you get an 8oz dry-aged wagyu burger with fries. Awesome.

It just needs a potato bun and a sauce. Then it’s perfect.

Apps, Sides & Desserts: 8

Great creamless creamed spinach, just like at the other location. Really unique mac and cheese, made with shallots and butter in the mix for a bomb of flavorful decadence. Great crispy hash brown potatoes, sliced thin and cooked with onions. Also some really awesome thick cut steakhouse bacon.

Seafood Selection: 10

I didn’t try any here yet, but I know the other location was great, and the same kind of variety in menu items is present here as well, so I’m piggy-backing the 10 score over here.

Service: 10

Top notch. Always. These guys are great and will make you feel like royalty.

Ambiance: 8

This is a brand new restaurant with really nice space and elegance. There’s even an outdoor area in the back for when the nice weather finally gets here.

BEN & JACK’S STEAKHOUSE
219 East 44th Street
New York, NY 10017

Mastro’s Steakhouse

Mastro’s overall score: 89

My wife and I came here with her uncle to celebrate his birthday and to use some accumulated Open Table credit that we built up with reward points. Check out the verdict:

Flavor: 9

We had two steaks. The first was the Australian wagyu tomahawk from Broadleaf. This thing was impressive.

It had a great crust, it was cooked perfectly to medium rare from end to end, and it was so damn tender. 10/10.

The other steak we tried was the 20-day wet aged prime porterhouse.

This was pretty good too, but I felt that it needed a bit more crust and lacked a little bit in terms of tenderness and flavor. 7/10.

Choice of Cuts & Quality Available: 9

There is a massive selection of cuts here, with several different types of cuts within each category, and then some. Very impressive. The quality is all wet-aged prime or wagyu. I took a point because they have no dry-aged offerings.

Portion Size & Plating: 9

Portions here are good, and they do some really nice plating for the chilled seafood. Everything else is pretty standard for steakhouse fare.

Price: 7

We had $120 of credit to use but the bill was still hefty.

Overall I think there is a better value for the tomahawk at Del Frisco’s (same steak is $95 instead of $115 – and just as good), and better value elsewhere for the porterhouse. For $63, a mediocre 24oz cut is a bit of a stiff price to pay.

Bar: 8

This joint has three bars; two upstairs and one downstairs. That splits up the crowd a bit, but each bar is still pretty nice.

I liked that they served my martini to me with the shaker, rather than taking it away. This allowed me to have that briny, watered down gin as a second serving when I finished the stiff drink. At $26 all in with tax and tip, that martini was pricey though.

Specials and Other Meats: 10

There were lots of specials read off to us, both in the meat and non-meat categories. As for other meats, they offer veal, lamb, chicken, and pork. They run the full gamut.

Apps, Sides & Desserts: 9

We tried the “steak bacon.” This was really good and thick. Loved it.

The chilled seafood was pricey but really delicious. We built our own tower with three jumbo shrimp, colossal crab meat and a dozen oysters.

For dessert we had butter cake and chocolate cake. The butter cake was awesome, and truly rivaled Del Friscos. It was bigger but lighter than theirs.

Seafood Selection: 10

There’s bass, tuna, swordfish, salmon, scallops, crab and lobster. Damn! I didn’t try them, but based on the quality of the seafood in the apps section, I have to bump this from my placeholder of 8/10 to a solid 10/10.

Service: 10

Let me start with the bread – amazing little basket here:

As for the wait staff – really top notch. They were very attentive, nice and non-intrusive. They gave us a freebie dessert since we were celebrating a birthday too. What really sent me over the top, though, was that they even called my wife the following day to ask how everything was, and to make sure that her uncle enjoyed his birthday celebration. That’s crazy!

Ambiance: 8

This place can get loud and rowdy, a little bit clubby upstairs. But the downstairs is a little more intimate and chill. I like that split personality aspect. Hopefully, when you go, they seat you in the location that corresponds to your mood.

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